Factors to consider when selecting restaurant kitchen oil fume purification equipment


Release time:

2023-05-24

Today, Shenzhen Century Bailey, a manufacturer of kitchen oil fume purification equipment, will discuss the issues to consider when selecting restaurant kitchen oil fume purification equipment: When selecting kitchen oil fume purification equipment

Factors to consider when selecting restaurant kitchen oil fume purification equipment

Under current policy requirements, opening a restaurant will inevitably involve the issue of choosing a kitchen oil fume purifier. Most restaurant owners are clueless about choosing kitchen oil fume purifiers, often blindly following the advice of kitchen equipment companies.

Today's Kitchen Oil Fume Purification Equipment Shenzhen Century Bailey, a manufacturer, will discuss restaurant kitchen Oil Fume Purification Equipment selection considerations:

When selecting kitchen oil fume purification equipment, the first consideration is the air volume of the kitchen oil fume purifier: Excessive air extraction volume will lead to excessive cold air extraction, resulting in energy waste; insufficient extraction volume will cause oil fume to spread in the kitchen, worsening the work environment. The GB18483—2001 national standard recommends a calculation for oil fume exhaust volume based on a 1.1㎡ projection area above the stove, equating to a required exhaust volume of 2000m³/h. Our company's years of engineering practice have proven this standard to be highly suitable. Therefore, it is recommended that the calculation of restaurant kitchen oil fume exhaust volume use this recommended standard value, meaning that for a one-meter hood, the oil fume purifier's original air volume is 2000, and so on. This can also serve as a reference for oil fume purification equipment selection and fan exhaust volume determination.

Regarding the calculation of air velocity in the duct, to minimize duct resistance and exhaust noise, it is generally recommended that the air velocity in the duct be less than 15m/s, with an ideal velocity of 10-12m/s. This value can be used as the basis for calculating the duct cross-sectional area and as a basis for selecting the air volume of the kitchen oil fume purifier.

Shenzhen Century Bailey mainly engages in the independent research and development of large-scale catering industry Oil Fume Purifier Oil Fume Purifier oil fume purification equipment, Century Bailey Oil Fume Purification Integrated Machine Our independently developed new generation of wet oil fume purification integrated machines, UV photocatalytic oxidation oil fume purifiers, and dynamic physical interception oil fume purifiers meet the needs of different customers. This simplifies the traditional oil fume purification system, improves equipment reliability, and far exceeds national emission standards. Company website: www.szbailey.com